Classic Chocolate Chip Cookies
Crisp edges, chewy centers and pools of chocolate: a dependable recipe with brown sugar for depth and a short chill for the best texture.
Prep15 min
Cook11 min
Total26 min
YieldMakes 24 cookies
LevelBeginner
Classic Chocolate Chip Cookies
Ingredients
US measurements with metric in parentheses.
Instructions
- Whisk flour, baking soda and salt together.
- Beat butter and both sugars until fluffy, about 3 minutes. Beat in the eggs one at a time, then the vanilla.
- Stir in the flour mixture just until combined. Fold in the chocolate chips.
- Chill the dough 30 minutes.
- Heat the oven to 375°F (190°C). Scoop heaping tablespoons onto lined baking sheets, 2 inches (5 cm) apart.
- Bake 9 to 11 minutes until the edges are golden and the centers look set. Cool on the pan 5 minutes.
Tips for success
- Measure flour by spooning it into the cup and leveling, or weigh it.
- Underbaking slightly gives a chewier cookie.
Substitutions
- Use chopped chocolate bars for more melty pools.
- Add 1 cup chopped walnuts.
Storage & reheating
Store airtight up to 5 days. Freeze balls of dough for 3 months and bake from frozen, adding 1 to 2 minutes.
Estimated nutrition per serving
Estimate only. Calculated roughly from typical ingredients; real values vary by brand and portion.
| Calories | ~210 kcal |
|---|---|
| Protein | ~2 g |
| Carbohydrates | ~28 g |
| Fat | ~11 g |
Frequently asked questions
Why did my cookies spread?
Butter that was too soft or a warm pan; chill the dough and cool the pans between batches.